Inspired by the sunny days and already turning yellow fields banana bread felt like the perfect sweet, aromatic & healthy late summer afternoon treat.  The recipe is easy as a piece of cake (a cinnamon – banana one) and on top with a healthy flair – no sugar and no dairy.  You can easily turn this into a gluten free bake by substituting the flour with any non-wheat flour of your choice.

You will need:

3 large ripe bananas

¼ cup honey (more or less depending on your taste)

¼ cup sunflower oil

2 not full cups flour

1 tsp baking powder

1 tsp baking soda

Pinch of salt

1 tsp cinnamon (I put more than 2 but I am a cinnamon addict)

Handful of walnuts and raisins (or any nuts or dried fruits of your choice)

Blend the ripe bananas with a blender until smooth.  Add the oil and the honey and mix. If you feel that the mixture is too tick add a dash or two of dairy-free milk.

In a separate bowl mix the flour, baking soda, baking powder, salt and cinnamon. Add the banana mixture. Once nicely blended add the nuts and fruits of your choice.

Pour into a loaf tray, but remember the batter will rise slightly.

You can be creative with decorating your bake – try sprinkling some leftover nuts or slices of less ripe bananas or whatever you feel like today!

Bake in preheated oven at 200 C for about 15 mins. Then cover the top with foil and bake for about 40 more.

Enjoy with a cup of coffee with a cinnamon sprinkle!